Whole Radish Tart
Okay, it’s possible that I may have a tart problem. I can’t help myself! They’re quick, easy, and make for no-fail main courses. And this tart makes the radish the star, the main course. You’re welcome radishes.
I might have mentioned, I’m studying for the Literature in English GRE exam; this exam not only requires you to know pretty much everything important ever written in the English language, it requires a basic, but still cumbersome command of Roman and Greek myths, gods, and goddesses.
How does the radish play into this?
It follows a pretty similar timeline. The Romans adored radishes, but with the fall of the Roman Empire, so went the radish. They reemerged about the time Shakespeare enters the stage (hehe)–an author that we treat much like Middle English writers treated Homer and Virgil.
So, maybe the Romans weren’t eating radish tarts (back then pastry was considered a case, but not edible–and who are we kidding, they probably weren’t very good), but radishes *are* the food of literary genius. And this tart uses the whole darn radish. Just like Shakespeare did (okay, I made that last part up.) Enjoy!
- 2 bunches radishes, about 10oz radish (weight refers just to the bottoms, but do hold on to the greens)
- 3 tbsp cup honey
- 1 cup water
- 1 tbsp dijon mustard
- 1/4 lb radish greens, chopped
- 3 small farm eggs or two store-bought large eggs
- 3 cloves garlic
- 1/4 c greek yogurt
- salt and pepper to taste
- Prepare tart crust.
- Bake crust for 10 minutes at 350 (until set).
- Beat eggs and yogurt. Combine with garlic, salt, pepper and radish greens; pour into tart shell and bake until set (about 30-45 minutes)–if the crust begins to brown too much, cover with tin foil.
- Slice radishes and combine with honey, water, and mustard. Cook until syrup has thickened.
- Remove tart from oven; carefully place radishes on top and bake at 350 for another 20 minutes.
- Cool slightly and serve!